Creamy Lemon Tart (Printable)

Silky lemon filling in a crisp buttery crust, chilled for a clean, tangy finish.

# What you'll need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/3 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water

→ Creamy Lemon Filling

07 - 1 cup heavy cream
08 - 2/3 cup granulated sugar
09 - 3 large eggs
10 - 2 large egg yolks
11 - 2 tablespoons finely grated lemon zest
12 - 1/2 cup fresh lemon juice
13 - Pinch of salt

→ Garnish

14 - Powdered sugar, for dusting
15 - Fresh berries or candied lemon slices

# Directions:

01 - Preheat oven to 350°F.
02 - In a food processor, combine flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water. Pulse until the dough just begins to come together, adding additional water as needed.
04 - Turn dough onto a lightly floured surface. Shape into a disk, wrap in plastic, and chill for 30 minutes.
05 - Roll out dough to 1/8-inch thickness. Fit into a 9-inch tart pan, trim any overhang, prick the base with a fork, and freeze for 10 minutes.
06 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, then continue baking 8 to 10 minutes until golden. Cool slightly.
07 - Lower the oven temperature to 300°F.
08 - In a mixing bowl, whisk heavy cream, granulated sugar, eggs, egg yolks, lemon zest, lemon juice, and salt until smooth.
09 - Pour the lemon mixture into the baked crust. Bake for 20 to 25 minutes, until edges are set and the center is just slightly jiggly.
10 - Cool tart completely on a wire rack, then refrigerate at least 1 hour before serving.
11 - Dust with powdered sugar and add berries or candied lemon slices as desired.

# Expert Suggestions:

01 -
  • Each bite manages to be both decadently creamy and vibrantly tart, like sunshine on a spoon you can sneak from the fridge.
  • Making it once turned it into a go-to for gatherings when I need an easy showstopper that never fails to impress.
02 -
  • If you rush the chilling steps, the crust will shrink and crack, so patience here truly pays off.
  • Baking until the center only just jiggles prevents overcooking – it sets perfectly after cooling, a trick I learned after a few too-firm tarts.
03 -
  • Let the tart cool gradually on the counter to prevent cracking
  • Adding a teaspoon of vanilla to the filling gives a subtle, bakery-fresh aroma

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